HalloweeM 45: The Vinyl Frontier
October 29 – November 1, 2020
Program Details 2019*
Wild Boar to Baconfest: Pigs in History and Popular Culture
Pigs were the first food animals to be domesticated, and culinary traditions we still pursue (from sausage and bacon to hunting truffles) stretch back into antiquity. Pork was virtually the only meat available to most of Medieval Europe, and if you ask for meat in China, you will get pork. It is, in fact, the most commonly eaten meat in the world. Celebrated at fairs and looked to for medical research, pigs offer culinary delight and potential promise but also create some challenges. So the topic of pigs is as far-ranging as the pigs themselves.
Clampitt has written about food history for 25 years and has researched history and food in thirty-seven countries on six continents. She is the author of Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest and Midwest Maize: How Corn Shaped the U.S. Heartland. In addition, she contributed articles to the Food Cultures of the World Encyclopedia and the Encyclopedia of Chicago Food and Drink. She is a member of the Culinary Historians of Chicago and the Midwestern History Association.
*Note: This program was offered last year and may or may not be offered again this year.
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